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Dinner: Basil Chicken Primavera with Alfredo Sauce
Basil chicken with assorted vegetables in a rich alfredo sauce covering whole wheat pasta.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
This recipe includes superfoods such as:
Chicken Breast, Asparagus, Basil
Ingredients
16 spears medium asparagus
5 medium carrots
1 green bell pepper
1 red bell pepper
2 tbsps extra virgin olive oil
1/4 cup basil pesto pasta sauce
2 oz whole wheat spaghetti
1 medium onion
16 oz boneless skinless chicken breast
1/2 cup roasted red pepper alfredo pasta sauce
Instructions
1. Clean and cut asparagus spears into 1" pieces. Clean, peel and slice carrots. Clean, seed and dice red and green bell peppers. Thinly slice one medium onion. Thinly slice boneless skinless chicken breast.
2. Cook whole wheat pasta as indicated on box.
3. Place 1 tablespoon of extra virgin olive oil and 2 tablespoons of basil pesto sauce in large skillet over medium heat, add asparagus and carrots, stir well, cover with lid and cook for 5 minutes, stirring frequently.
4. Remove lid, add red and green bell peppers, cook an additional 5 minutes, add onion and cook until onion is transparent. Now pour vegetables in a large bowl.
5. In the same pan, add a tablespoon of olive oil and 2 tablespoons of basil pesto sauce, grate two garlic cloves and add chicken, cook completely.
6. When chicken done, add vegetables back to pan, add 1/2 cup red pepper alfredo pasta sauce, stir well and heat thoroughly.
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Nutrition Facts
Serving Size: 8
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 339 kcal | ||
| Fat 9.95 g | ||
| Carbohydrate 45.66 g | ||
| Protein 19.68 g | ||
| Iron 123 mg | ||
| Calcium 28 mg | ||
| Cholesterol 36 mg | ||
| Monounsaturated Fat 2.47 g | ||
| Polyunsaturated Fat 0.44 g | ||
| Saturated Fat 1.62 g | ||
| Sodium 360 mg | ||
| Sugar 5.55 g | ||
| Potassium 206 mg | ||
| Vitamin A 1235 mcg | ||
| Vitamin C 626 mg | ||
| Fiber 7.8 g | ||
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